ABSTRACT
This chapter presents an overview of durum wheat composition and the pasta-making process and explains the contribution of durum wheat proteins to pasta quality. The pasta-making process can be described in four major steps: hydrating, mixing, extrusion and drying. Gluten proteins act as a key macronutrient for the control of durum wheat pasta quality. A varietal selection has been made in favour of durum wheat varieties containing high levels of qualitative gluten proteins. Throughout the pasta-making process, gluten proteins are activated during semolina hydration and structured in a continuous network during extrusion. A good knowledge of starch and protein reactivity towards hydration, mechanical or thermal stresses allows the pasta-making process to be designed to achieve the optimal visual aspects and textural quality.
